Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Natalia]

Natalia, gluten-free bread and should not give a kolobok - there is no gluten there. Therefore, the consistency is correct. You can try to play with the amount of liquid. My husband's sister baked gluten-free bread, but in the oven, without HP. Somehow I didn't ask her for nuances. She baked according to the recipe that was on the pack with the mixture.

[Natalia]

Oh, how difficult everything is with gluten-free breads ... Then you need to read the theory on them ... There will probably be about the "correct" consistency of the dough.

Good luck to you! I'm sure you will learn. And your first gluten-free one is good!

thank you very much!!!

Natalia, gluten-free bread and should not give a kolobok - there is no gluten there. Therefore, the consistency is correct. You can try to play with the amount of liquid. My husband's sister baked gluten-free bread, but in the oven, without HP. Somehow I didn't ask her for nuances. She baked according to the recipe that was on the pack with the mixture.

Thank you so much! I will try, experiment😊

[Natalia]

Natalia, gluten-free bread and should not give a kolobok - there is no gluten there.

In-oh-from, I remembered the same, no gluten, no threads, no kolobok, almost like with rye, just not so viscous. Well, it means you need to add a little liquid, but it's not particularly steamed, we basically don't worry about everything about the roof, the flour can be drier or wetter, you can't guess in advance, so you're done, what a handsome man you baked the first time

Thank you !!! Yes, the roof is not important to me either, child is glad, I don't need anything else).
And yesterday I tried the first basic white. As happy as an elephant and even more.
Now I would like to master rye).

[Natalia]

Natalia, I once baked a familiar child gluten-free bread according to a recipe from the forum. It turned out delicious, it looks like an unsweetened cupcake or something. Dense bread. As if wet. So it was because of the humidity that it quickly became moldy. I later read on the Internet that people bake, cut and freeze the pieces right away.
Write how your bread will live, interesting

[NataljaN]

NataljaN, your gluten free is a masterpiece! Especially if he is the firstborn! I am sincerely surprised how he climbed so high, in the complete absence of wheat flour. Super!

My gluten-free breads looked like an old curved shoe. We switched to ready-made bread (to my great shame).

There is a thread here on the forum dedicated to gluten-free nutrition. There is a lot of delicious stuff!

Thank you very much!!! Yes, it's true, for the first time I baked not that in x / n, but vaapche).

Well, I will definitely write. And the instructions even say that it is advisable to use b / g bread within 2 days, we will already postoraya if we can help the child. The taste is practically no different from a simple one.
today is a day, the flight is normal)))

[NataljaN]

NataljaNwhat a beautiful, pretty bread !!!

Thank you!

Never gluten free baked. I wonder what taste? What does it look like?

[Svetlana]

Svetlana, it tastes a lot like regular bread.

[Anna]

Anna, Thank you

Write how your bread will live, interesting

I am reporting))). On the second day, b / g bread is normal, but rather bland as if. On the third day, it was no longer tasty, as for me, but soft.



Girls, yesterday my assistant baked me rye bread with caraway seeds. It turned out very much even nothing, tall enough and fragrant. How glad I am that I have my x / n. We haven't been making any revenue for the store for a week now))), I mean we don't buy bread itself.

[NataljaN]

NataljaN, what an appetizing!
I also wanted to bake rye!

[NataljaN]

NataljaN, is it pure rye?

[NataljaN]

How glad I am that I have my x / n. We haven't been making any revenue for the store for a week now))), I mean we don't buy bread itself.

Similarly)
Every time I bake bread, I praise her. Super oven!
And in the store, the bread department is now generally bypassed by the side (since January), but the flour department has been fully studied and not only in the nearest, but also in all neighboring ones))



NataljaN, cool breads come out! I think this is love from the first roll

flour was fully studied and not only in the nearest, but also in all neighboring ones))

Oh yes, this is already a disease, everywhere to look for flour and choose, to take a new one - to try ... But now there is something interruptions with first-grade flour, nowhere nearby ... you will have to ask your son to drop into an expensive "shop", there is Divinsky 1 There have always been varieties of 110r, the flour is good, but expensive ...



We have a vote about Panasik regimes started, curious https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=474807.msg3179226;topicseen#

Divinsky 1 grade at 110r has always been, the flour is good, but expensive ...

I was spoiled to buy in Globus at 27-29 rubles per 2 kg, that when the price was raised to 40 kopecks, I did not take it. )))

[NataljaN]

NataljaN, is it pure rye?

not really,
225g psh. flour and 325g rye.

Similarly)
Every time I bake bread, I praise her. Super oven!
And in the store, the bread department is now generally bypassed by the side (since January), but the flour department has been fully studied and not only in the nearest, but also in all neighboring ones))



NataljaN, cool breads come out! I think this is love from the first roll

that's for sure, LOVE



And I bake with the highest pitch, I never found the first grade in the nearest stores. The first is the best😉 what comes out? ☺

And I call my stove the hostess - she kneads, bakes, and I'm just on the catch

The first is the best what comes out?

Well, it depends on what you bake, some breads are better, but also healthier ...

225g psh. flour and 325g rye.

Rye-wheat, good bread For pure rye it would be gorgeous

Well, it depends on what you bake, some breads are better, but also healthier ...

Well, everything, then you definitely need to find the first grade

[Natalia]

NataliaFor example, pizza is considered to be better baked from durum and 1st grade flour.

Thank you very much, I will listen. You must now go to a specialized store, maybe there is.
Today I was mixing from the highest for pizza, it also turned out well.

[Natalia]

Natalia, from the highest, everything turns out well, but from the first grade it is more useful, since it contains a small percentage of bran. There is also spelled flour, there is generally a storehouse of vitamins.
Many people make flour themselves, grinding cereals, for example, oatmeal, buckwheat. You can add a little bit and see how you like the taste. In general, the field for experiments is huge!

Thanks for the information, for me, as a beginner, such advice is very valuable.
That is, wheat flour can be completely replaced with spelled flour (and will everything rise just as well?), Or are there special proportions?

Spelled is a type of wheat. So you can. Many people like products made from this flour much more than from ordinary wheat.

[NataljaN]

That is, wheat flour can be completely replaced with spelled

NataljaN, probably not. I worked with spelled flour, not spelled. But it is believed that they (these types of wheat) are distant relatives. So, their gluten is much more tender than ordinary wheat bakery. Not for nothing in recipes for Panasonic spelled bread is baked on a separate program (not the main one).

So I would advise you to still rely on recipes for the first time, so that the result is delicious

[this is a dough recipe]

Hello everyone!

The topic of an error in the recipe for Panasonic instructions is raised again.
Why don't you get Moskovskie buns in the Panasonic 2512 bread maker?
This is a mistake in the name: in the Russian-language instructions, in the test section, there is a recipe "Bun Moscow" , and in fact this is a dough recipe for "Moscow yeast cake".

Correct in your instructions so that there are no problems in the future, neither for you, nor, if you suddenly donate / sell to someone. And so that, if desired, they could explain / advise other doubters on occasion.

Here, too, the first grade is not observed anywhere, although I regularly arrange "walking on pains" (that is, searching for different torments) in all nearby and not very shops

Today I bought 1 variety of Limak, near the house, in 7 steps

And today I ran through the market and found flour of the 1st grade "Dobrodeya".
👍👍👍😉🤗

Girls! and buckets to different Panas are not interchangeable?

[Vika]

Vika, but I don't know, but the same is interesting

[2500-2512]

Buckets for models 2500-2512 - interchangeable, personally verified.
Early models have a different bucket drive.

[Waist]

Waist, Nataliathank you valuable information.

Please tell me, are the buckets for models 2500-2512 the same in quality / weight?

I will know, thanks Natasha

Please tell me, are the buckets for models 2500-2512 the same in quality / weight?

Yes, they seem to be the same.

are interchangeable,

Thank you Natasha!
again in the secondhand a Panasonic bread maker was lit up for 5 euros, which they guessed and threw into the basement, but for some reason they bought a new bucket.
I want to take all this household

Girls! I bought myself a dirty little thing. so udalanny inside I can not imagine what they did with this bread maker to bring it to such a state.
and how to clean it? rubbed as much as possible with wet wipes, but still a terrible look. And her bucket is new and beautiful, only for the sake of it one could buy this oven.

[Mirabel]

Mirabel, with melamine sponges and like iron sponges with soap impregnation, everything was washed off with a bang.

[Marfusha81]

Marfusha81, Thank you! we will continue to clean.

Devulki! I am again to you for advice.
Is it better to bake rye bread with a small amount of rye flour on the main program or for rye bread?

[Vika]

Vika, you can on a dietary one, in 2511 this is 6 prog. Now I bake gray bread with bran for my husband, I use a diet program or first 5 minutes of dumplings and then a diet program. Described here Panasonic 2501. Stolichny rye-wheat bread # 43
My mom's recipe from the instruction 80g rye 320g wheat does the same on a dietary one. It's just that if there is more rye flour, it is better to change the scapula for a comb, but not necessarily

[Vika]

Vika, and in French hell? Very good at it. In the book to Panasik there is a recipe for 350 psh. And 50 hw.

in French hell? Very good at it. In the book to Panasik there is a recipe for 350 psh. And 50 hw

So in the recipe for the "capital", a French program was used, but in my opinion, all the same, this is a very gentle mode and there the standing temperatures for bread weighted with rye flour are too small, but I repeat, this is purely my subjective opinion, or maybe Vika will try and everything will turn out great

In the capital city 50 to 50. The ratio of rye and wheat flour is different.

better to change to a comb, but not necessary

I don't have a comb, but I have a filthy hb Panas

I don't know what the previous owners did in it

, which I will definitely clean as soon as I return home and it has a prog-rye bread, which is not in my Panasika.

[Vika]

Vika, in the program "rye bread" one batch, one standing and baking. If you have little rye flour, then for wheat and raising such bread, this program, in my opinion, is not very good.

Friends came yesterday, drove into a private bakery on the way, bought and brought "rye custard Finnish bread". The bread is very decent. And I was baked 2 different grays, the difference in the ratio of hw.-psh. flour and the amount of bran and one fresh, and the other two days. Leaving today they took all my bread, they left me with rye from the bakery in return.I love Panasik, there is nothing better than it (from xn) ...